PREHEAT oven to 180°C fan-forced.
COMBINE the zucchini, spring onion, eggs, avocado oil, parsley and lemon zest into a mixing bowl.
FOLD through the spelt flour, and baking powder to form a batter.
ADD the ricotta and parmesan and a generous pinch of sea salt then gently fold through, leaving some silky bits of ricotta through the batter.
SPOON into prepared muffin tins or alternatively, you can bake in a 20 cm springform cake tin.
BAKE for 35 minutes or until cooked through.
DECORATE with your choice of ricotta, avocado, sprouts, seed or herbs.
INSPIRATION: You can also use other vegetables such as lightly steamed broccoli, kale, sweetcorn or grated carrot. For gluten free muffins use a good gluten free flour of your choice.
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